A true taste of the South, this dessert is warm, bright, and full of fresh flavor.
INTRODUCTION
Southern-Style Strawberry Shortcake is a simple dessert that fills a table with joy. It uses ripe strawberries, sweet cream, and soft drop biscuits. You will find the recipe easy to follow. If you like sweet strawberry drinks, try the strawberry milk recipe to serve with this dessert. This shortcake feels like a soft hug on a warm day. Kids and adults both will smile when they taste it.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it blends three great parts: bright fruit, light cream, and warm biscuits. The strawberries give a fresh, sweet bite. The whipped cream adds soft, cool richness. The buttermilk drop biscuits add a tender, slightly tangy base that soaks up strawberry juice. The recipe does not need hard work or long skill. It comes together fast and looks beautiful on a plate. Use simple tools and common pantry items. You can make it for a weeknight treat or a big family gathering and feel proud to serve it.
HOW TO MAKE Southern-Style Strawberry Shortcake
This recipe uses three parts made ahead: macerated strawberries, homemade whipped cream, and sweet buttermilk drop biscuits. Prepare the strawberries first so they can soak and make their own syrup. Then bake the drop biscuits and let them cool just a bit. Whip the cream last so it is bright and airy when you build the shortcakes. You can also pair this dessert with light drinks like a summer cooler or a fresh smoothie; try a strawberry and watermelon smoothie for a bright match. Keep the steps in order to make the best shortcake.
EQUIPMENT NEEDED
- One medium mixing bowl for strawberries.
- One wooden spoon or spatula to stir fruit.
- A mixer or bowl and whisk for whipped cream.
- Baking sheet for drop biscuits.
- Parchment paper or a nonstick mat.
- A small plate per serving for building shortcakes.
- A sharp knife to slice the biscuits.
These items are simple and likely in every home. You do not need special gear to make this classic dessert.
Ingredients You’ll Need :
1 pound strawberries, hulled and sliced, 1/4 cup granulated sugar, 1 recipe Homemade Vanilla Bean Whipped Cream, 1 recipe Sweet Buttermilk Drop Biscuits
STEP-BY-STEP INSTRUCTIONS :
Wash, hull, and slice strawberries. Add to a medium bowl and sprinkle with sugar. Stir until well coated and refrigerate for 30 minutes. Prepare the drop biscuits as per the recipe and allow to cool. Meanwhile, prepare the whipped cream and refrigerate until ready to use. Slice biscuits in half. Place biscuit bottom on a small plate, top with strawberries and strawberry liquid, followed by a dollop of whipped cream. Place the biscuit top on, then add a small spoon of strawberries and another dollop of whipped cream. Serve and enjoy!
HOW TO SERVE Southern-Style Strawberry Shortcake
Serve each shortcake on a small plate while the biscuits are still just warm or at room temperature. Put the biscuit bottom on the plate, spoon a generous portion of strawberries and their juice on top, and add a large dollop of vanilla whipped cream. Place the biscuit top on the cream and add another spoon of strawberries and a final small cream cap. Let each person use a fork and knife. This dessert is best eaten right away so the biscuits keep a soft but slightly crumbly texture. For a lighter touch, use less whipped cream and more strawberries.
STORAGE & FREEZING : Southern-Style Strawberry Shortcake
Store leftover strawberries and whipped cream separately. Keep strawberries in an airtight container in the fridge for up to 3 days. Store whipped cream in a covered container for up to 24 hours; it is best used the same day. Drop biscuits will keep in a sealed bag at room temperature for one day. To freeze biscuits, wrap each one in foil and place in a freezer bag for up to 2 months. Thaw biscuits at room temperature and warm them in a low oven for a few minutes before serving. Do not assemble shortcakes before freezing; the texture of the fruit and cream will change when frozen.
SERVING SUGGESTIONS
Serve this shortcake at brunch, a picnic, or a casual dinner. It pairs well with light drinks and iced tea. For a fresh, tangy pairing on a hot day, pour a cool glass of strawberry lemonade. You can also add a small scoop of plain or vanilla ice cream for a richer dessert. For a pretty table, place a sprig of mint on top of each shortcake or dust with a little powdered sugar. Keep plates and forks ready and serve while guests are still chatting and hungry.
VARIATIONS
- Quick version: Use store-bought shortcakes or plain biscuits. Warm them and finish with the fresh strawberries and cream.
- Lighter version: Use a low-fat whipped cream or a yogurt-based topping to cut calories.
- Extra fruit: Add sliced peaches or blueberries with the strawberries for a mixed fruit shortcake.
- Drizzle: Add a small amount of melted dark chocolate or a balsamic glaze over the strawberries for a bold twist.
- Gluten-free: Use your favorite gluten-free biscuit recipe in place of the drop biscuits.
These small changes let you make the dessert fit the mood, season, and who will eat it.
FAQs
Q: Can I make the strawberries ahead of time?
A: Yes. You can macerate the strawberries up to 24 hours ahead and keep them in the fridge. The fruit will get more syrup but will stay bright and sweet.
Q: How do I keep whipped cream from going flat?
A: Chill the bowl and whisk before whipping. Whip on medium speed to soft peaks and store in a covered container in the fridge. Use within one day for best shape.
Q: Can I use frozen strawberries?
A: Fresh berries give the best texture, but you can use thawed frozen berries. Drain excess liquid if they get too soft, or use them as a sauce over the biscuits.
Q: How do I reheat frozen biscuits?
A: Thaw wrapped biscuits at room temperature and warm in a 300°F (150°C) oven for 5 to 10 minutes until just warm. Do not overheat or they will dry out.
Q: Are drop biscuits the same as shortcake biscuits?
A: They are similar. Shortcake biscuits are often sweeter and a bit more tender. Drop biscuits are quick and soft and work very well for this recipe.
Q: What if my strawberries are not sweet?
A: Add a touch more sugar when you macerate them, or stir in a small spoon of honey or maple syrup to bring out their flavor.
MAKE-AHEAD TIPS FOR Southern-Style Strawberry Shortcake
- Make the strawberries the night before. Let them sit in a covered container in the fridge. This saves time and deepens the flavor.
- Bake the drop biscuits up to one day ahead. Store them in a sealed container and warm for a few minutes before serving.
- Whip the cream just before serving if you can. If you must make it ahead, keep it very cold and re-whisk briefly to restore air.
- Keep all parts separate until you serve. Assemble shortcakes fresh so the biscuits do not soften too much from the fruit juice.
- If you plan to transport the dessert, pack strawberries and cream in separate small containers and bring biscuits in a roomy box so they do not get squashed.
This Southern-Style Strawberry Shortcake is an easy, warm, and bright dessert that uses simple steps and fresh fruit. Follow the order of steps and keep parts separate for the best texture and flavor. Enjoy the sweet, soft bites with friends and family.
Southern-Style Strawberry Shortcake
Ingredients
Method
- Wash, hull, and slice strawberries. Add to a medium bowl and sprinkle with sugar. Stir until well coated and refrigerate for 30 minutes.
- Prepare the drop biscuits as per the recipe and allow to cool.
- Meanwhile, prepare the whipped cream and refrigerate until ready to use.
- Slice the biscuits in half. Place the biscuit bottom on a small plate, top with strawberries and strawberry liquid, followed by a dollop of whipped cream.
- Place the biscuit top on, then add a small spoon of strawberries and another dollop of whipped cream.
- Serve and enjoy while warm!